|
|
by The Tasty Gardener, on December 31st, 2009
Today is National Champagne Day.
Champagne Punch
serves 10-12
1 cup triple sec
1 cup brandy
1/2 cup Chambord
2 cups unsweetened pineapple juice
1 qt chilled ginger ale
2 chilled (750-ml) bottles dry Champagne
1. In a bowl combine the triple sec, brandy, Chambord, and juice and chill the mixture, covered, for at least 4 hours or overnight.
2. In a large punch bowl combine the triple sec mixture, the ginger ale, and the Champagne and add ice cubes.
by The Tasty Gardener, on December 31st, 2009
Today is National Champagne Day.
The year is almost up so I thought I’d send it out with a bang. Here’s a recipe for a pink champagne cake followed by a great champagne punch perfect for any party.
Pink Champagne Cake
2-3/4 cups sifted flour
1 tbsp baking powder
1 tsp salt
2/3 cup butter
1 1/2 cups sugar
3/4 cup champagne
6 egg whites
Coconut Filling
1/4 cup butter
16 large marshmallows, quartered
1 tbsp white wine
1 cup flaked coconut
Fondant Frosting
1 lb powdered sugar
1/4 cup light corn syrup
1/4 cup water
1-1/2 tsp vanilla
Dash salt
Few drops almond extract
2 to 3 drops red food coloring
To make the Cake:
1. In a bowl sift together flour, baking powder and salt.
2. Cream butter with 1 cup sugar until light and fluffy.
3. Blend in flour mixture and champagne alternately mixing till you have a smooth batter.
4. Beat the egg whites until stiff. Gradually beat in remaining 1/2 cup sugar, continuing to beat to stiff meringue.
5. Fold about half of meringue into batter, mixing gently but thoroughly with whisk. Gently fold in remaining meringue.
6. Pour batter into 2 greased and floured 9-inch cake pans.
7. Bake at 350 degrees F for 25 to 30 minutes until toothpick inserted in center comes out clean. Let stand 10 minutes then turn out onto wire racks to cool.
To make coconut filling:
1. Combine butter, marshmallows and wine in top of double boiler. Set over simmering water and stir occasionally until marshmallows are melted.
2. Remove from heat and stir in coconut. Cool until thick enough to spread.
To make fondant frosting:
1. Sift sugar into top of double boiler. Add corn syrup and water. Stir over simmering water until smooth.
2. Blend in vanilla, salt, and almond extract. Stir in food color, if desired. Keep frosting warm while using so it spreads smoothly.
To assemble the cake
1. Place one of the cakes on platter and spread coconut filling evenly over top. Place the second cake on top next.
2. Spread about 2/3 icing over the top and sides of the cake. Let it cool just a little to set then smooth the remaining icing all over it again. Sprinkle with coconut if you wish.
by The Tasty Gardener, on December 30th, 2009
Today is National Bicarbonate of Soda Day.
This must be the day of leavening. There are so many recipes that require the rising properties of baking soda and so many grade school volcanoes would be defunct without it.
But that’s not all it can be used for. Here are a few things you could find baking soda in.
Bath salts
Deodorant
Cleaning supplies
Denture cleaner
Toothpaste
Mouthwash
Fire Extinguishers
Baking soda was first used in the US in 1839.
by The Tasty Gardener, on December 29th, 2009
Today is National Pepper Pot Day.
Pepper Pot
2 chickens, cut up in pieces (2-1/2 pounds each)
1 pig’s foot
2 tsp salt
3 lb pork tenderloin, cut into bite-size pieces
1/2 cup cassareep
1 lg. onion, finely chopped
2 tbsp brown sugar
2 chile peppers, seeded, diced
1 2-inch piece stick cinnamon
4 whole cloves
1/2 tsp dried thyme
1 tbsp red wine vinegar
1. Place the chicken pieces and pig’s foot in a large stew pot and pour water in to cover. Add salt and bring to a boil. Cover partially and simmer for 1 hour skimming off any fat.
2.Add pork, cassareep, onion, brown sugar, chiles, cinnamon, cloves, and thyme. Bring to a boil and simmer, partially covered, for another hour.
3. Remove the cloves and cinnamon and discard. Stir in the vinegar.
by The Tasty Gardener, on December 28th, 2009
Today is National Chocolate Candy Day.
These take the form of the common tortoise quite naturally.
You need:
3/4 lb raw whole pecans
3/4 lb raw whole almonds
3/4 lb raw whole cashews
2 2/3 cups sweetened condensed milk
1 cup granulated sugar
2/3 cup packed light brown sugar
1 1/2 cups light corn syrup
1/2 cup butter, cut up
1 tbsp vanilla
2 lbs bittersweet chocolate, coarsely chopped
Anytime you are making candy on the stove you want to work fast with the ingredients so it’s best to have everything measured out ahead of time.
Spread the nuts on a cookie sheet and toast in the oven for about 20 minutes.
Once they are cooled toss them in a bowl and spread out in one layer on several foil lined cookie sheets.
Place a medium sized pot over medium heat and pour in the milk.
Add the cornsyrup
White sugar
And brown sugar.
Stir together well and frequently while you bring the mixture up to a boil. Turn down the heat to medium low.
To prevent the caramel from crystalizing you want to brush down the sides of the pot with a pastry brush dipped in hot water.
You want to keep stirring the caramel until it turns a deep amber colour and registers 230 degrees F on a candy thermometer.
Remove from the stove and stir in the butter and vanilla.
Let it stand for 5 minutes.
Using a spoon, drop a small amount of caramel on a group of nuts. Continue until all the nuts have a bit of caramel on them.
I like to them place the tray in the freezer to let them harden really well before dipping the nuts in chocolate.
To prepare the chocolate, chop the bars into smaller pieces.
Melt in a double boiler until smooth.
Seperate the caramels. Break off any nuts that may fall off in the chocolate.
Drop a caramel into the chocolate and completely coat.
Using a fork take out the caramel and shake off any excess.
Place on a parchment lined baking sheet and let cool.
Store in a resealable container and place in the fridge.
Chocolate Covered Caramel Nuts Full Recipe
3/4 lb raw whole pecans
3/4 lb raw whole almonds
3/4 lb raw whole cashews
2 2/3 cups sweetened condensed milk
1 cup granulated sugar
2/3 cup packed light brown sugar
1 1/2 cups light corn syrup
1/2 cup butter, cut up
1 tbsp vanilla
2 lbs bittersweet chocolate, coarsely chopped
1. Preheat the oven to 300 degrees F.
2. Spread nuts on baking sheet and toast in the oven. Let them cool.
3.In a large bowl, toss the nuts. Return the mixed nuts to 2 baking sheets, making one layer.
4. In a medium heavy-based saucepan over medium heat, combine the milk, granulated and brown sugars, and corn syrup. Stir with a wooden spoon to dissolve the sugars. Wash down the sides of the pan with a pastry brush dipped in hot water.
5. When the sugar mixture begins to bubble, turn the heat to medium-low. Stir every 3 to 5 minutes until it turns dark amber and a candy thermometer reads 236 degrees about an hour.
6. Remove the saucepan from the heat and stir in the butter and vanilla. Let the mixture cool without stirring for about 5 minutes.
7. Spoon a dollop of caramel over a small group of nuts. Spoon another dollop of caramel over another group of nuts, so the two rounds do not touch. Repeat until every group of nuts has a hood of caramel on top. Leave to cool.
8. Line a baking sheet with parchment paper. Separate the turtles and transfer to the parchment.
9. Melt the chocolate in a double boiler.
10. Using a fork, dip each caramel into the chocolate to coat it and place on waxed paper. Give it a little shake after taking it out of the chocolate to get rid of the excess.
11. Let cool and serve.
by The Tasty Gardener, on December 27th, 2009
Today is National Fruitcake Day.
Oh the popular fruitcake…..
Fruit Cake
1 package spice cake mix (2 layer size)
1 package (3 3/4 ounces) instant lemon pudding mix
2/3 cup apricot nectar
1/4 cup Apricot brandy
1/2 cup vegetable oil
4 large eggs
1 cup chopped dates
1/2 cup chopped candied cherries
1/2 cup chopped candied pineapple
1 cup chopped walnuts
Preheat oven to 350 degrees F.
1. In a large mixing bowl, combine cake mix, pudding mix, apricot nectar, 1/4 cup apricot brandy, and vegetable oil.
2. Beat on medium speed until batter is smooth, about 2 minutes.
3. Add eggs one at a time, beating after each addition.
4. Fold in the chopped fruits and nuts.
5. Turn batter into a generously greased and floured 10-inch tube pan.
6. Bake at 350 degrees F for 50 to 55 minutes until toothpick inserted in center is done. Cool for 15 minutes in the pan then remove to a rack to cool thoroughly.
by The Tasty Gardener, on December 26th, 2009
Today is National Candy Cane Day.
One of the most popular Christmas candies ever originally began straight and without its stripes. There is no record of who began making the striped version but before 1900 any picture of the treat showed it as completely white and after 1900 they were depicted red and white striped. At the same time flavors began to change as manufacturers began adding wintergreen and peppermint to the mix.
Whether hanging on your Christmas tree, bulging out of a stocking or firmly between your lips candy canes are a sure sign of the holiday season.
by The Tasty Gardener, on December 25th, 2009
Today is National Pumpkin Pie Day.
Merry Christmas everyone!!!!
Pumpkin Pie
1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 tsp salt
1/4 tsp ground ginger
1 tsp ground cinnamon
1 tsp all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tbsp water
1/2 tsp vanilla extract
1 unbaked pastry shell (9-inch)
Preheat oven to 400 degrees F.
1. Combine the pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add in the eggs and mix well.
2. Mix in the remaining ingredients except pie shell.
3. Line a pie plate with unbaked pastry and pour in pumpkin mixture.
4. Bake at 400° for 15 minutes then reduce the heat to 350° and bake about 35 minutes longer, or until center is set.
by The Tasty Gardener, on December 24th, 2009
Today is National Egg Nog Day.
A perfect Christmas Eve treat.
Indulgent Eggnog Recipe
6 eggs
2 ½ cups heavy whipping cream
2 cups whole milk
1 cup caster sugar
½ cup brandy
½ cup dark rum
½ tsp vanilla extract
½ tsp ground nutmeg
1. In a medium bowl, beat the eggs together hard until they’re very frothy.
2. Add sugar and continue beating. Sprinkle in nutmeg and vanilla.
3. Add in the whipping cream, a bit at a time and continue beating. Repeat with the milk.
4. Finally, beat in the rum and brandy.
5. Chill the eggnog in the fridge for 1 – 2 hours. Serve cold.
by The Tasty Gardener, on December 23rd, 2009
Today is National Pfeffernuesse Day.
This is a traditional German cookie normally dunked in wine over the Christmas season.
Pffeffernuesse
makes 24 cookies
2 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp crushed anise seed
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup unsalted butter, at room temperature
3/4 cup firmly packed light brown sugar
1/4 cup light molasses
1 egg
2 cups confectioners’ sugar, for dusting (icing)
1. In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves.
2. In a large bowl, using mixer, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes. Beat in the egg.
3. Reduce the mixer speed to low and beat in the flour mixture.
4. Cover and refrigerate for several hours.
5. Preheat to 350 degrees F.
6. Butter 2 baking sheets.
7. Roll dough into 1 ½ inch balls and place the cookie sheets about 2 inches apart.
8. Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes. Let cool slightly.
9. Place confectioners sugar in plastic bag and drop a few cookies in at a time, shaking gently to coat. Transfer to racks and let cool completely.
|
|
